Harvest Apple Chicken Rice
Savor the comforting flavors of fall with this Harvest Apple Chicken Rice, a one-skillet wonder that combines tender, golden-seared chicken thighs, fragrant spices, and the sweet-tart burst of Granny Smith apples. Perfectly balanced with aromatic cinnamon and thyme, this hearty dish features fluffy long-grain rice infused with chicken broth and studded with chewy dried cranberries for an irresistible pop of color and flavor. Ready in just under an hour, it’s an ideal option for busy weeknights or cozy gatherings. Garnish with fresh parsley for a vibrant finishing touch, and serve up a meal that’s as visually stunning as it is delicious. Packed with seasonal ingredients, this recipe is your go-to for an effortless and satisfying fall dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium Granny Smith apples (peeled, cored, and diced)
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cinnamon
- 0.5 cup dried cranberries
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Season both sides of the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove and set aside (chicken will not be fully cooked).
In the same skillet, reduce heat to medium. Add the diced onion and cook for 2-3 minutes until softened.
Add minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the diced apples and sauté for 2 minutes.
Add the rice to the skillet, stirring to coat it with the oil and mix it with the aromatics.
Pour in the chicken broth, then stir in the dried thyme, ground cinnamon, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Return the chicken thighs to the skillet, nestling them into the rice mixture.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Add the dried cranberries during the last 5 minutes of cooking, stirring them gently into the rice.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Garnish with chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4116 mg | 179% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 87.2 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2242 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
